for 24 pieces

Jelly

4	tangerines tangerines, rinsed with hot water, dabbed dry, grated zest, all of the juice (yields 200 cl)
2 tbsp	lemon juice
100 g	preserving sugar (Coop)

Dough

200 g	butter, soft
120 g	icing sugar
1 parcel	vanilla sugar
1 pinch	salt
1	fresh egg white
300 g	white flour

Jammy dodgers

icing sugar, to dust

How it's done

Jelly

Bring the tangerine juice and lemon juice to the boil with half of the preserving sugar, stirring continuously, and allow to boil vigorously for about 3 mins., skim off any foam if necessary. Add the remaining preserving sugar and continue to cook, stirring, for about 3 mins. Add the mandarin peel, mix, allow to cool.

Dough

Place the butter in a bowl, add the icing sugar and all the other ingredients up to and including the salt, beat using the whisk on a mixer. Briefly mix in the egg whites. Add the flour, mix quickly to form a soft dough (do not knead), flatten a little, cover and chill for approx. 1 hr.

Biscuits

On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 2 mm thick. Cut out different biscuit shapes (approx. 4 cm in diameter), place on two baking trays lined with baking paper. Using a smaller cutter, cut a hole (approx. 1 cm Ø) in half of the biscuits, chill for about 15 mins.

To bake

Bake for approx. 8 mins. at 160 °C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Jammy dodgers

Stir the mandarin jelly until smooth, spread over the flat side of the biscuit bases. Dust the top half of the biscuits with icing sugar, place on top.

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